Sunday, February 9, 2014

Oven-Braised Forest Mushrooms

You may be noticing a theme for which cookbook I've been enjoying the most lately. Thus far, the recipes that I've tried from The Herbal Kitchen are bursting with flavor from fresh herbs, but relatively simple to make. Even better, the cookbook itself is beautiful and inviting (while I very much appreciate The Herbfarm Cookbook which is its predecessor, the other book isn't quite as attention grabbing). This recipe was not exception to the full flavor with minimal prep. The mushroom absorb the butter, shallots, and vermouth as well as the flavorful herbs. Even better for me, there's no chopping required for all of the herbs.

One year ago: Cauliflower with Tahini
Two years ago: Spicy Coriander Salad
Three years ago: Lemon Souffle Pancakes
Four years ago: Sun-dried Tomatoes, Spinach, Feta, and Pine Nuts

Oven-Braised Forest Mushrooms (from The Herbal Kitchen)

2 lbs assorted mushrooms, cleaned and cut into bite-sized pieces
small bunch thyme sprigs (1/2 ounce)
5 bay leaves
2 large sprigs sage
1/4 cup finely chopped shallots
3 tbsp butter or olive oil
2 tsp kosher salt
1/2 cup dry vermouth or white wine

1. Preheat oven to 375F.
2. Layer mushrooms, herbs, and shallots in a lidded covered casserole that's just large enough to hold them.
3. Dot with butter or drizzle with olive oil and sprinkle with salt.
4. Pour vermouth on top.
5. Cover tightly and bake for 1 hour, stirring halfway. Serve hot.

No comments:

Post a Comment